Abstract
Elevated wine pH is one of the main problems affecting the quality of <i>Vitis vinifera</i> L. Tannat wines in Uruguay. High soil fertility, promoting vigorous vines, and high potassium availability result in high pH grapes and wine. The main objective of this work was to determine the effects of partial leaf and lateral shoot removal practices on the reduction of juice and wine pH over three growing seasons. Partial defoliation in shaded canopies significantly reduced grape potassium accumulation, malic to tartaric acid ratio, and wine pH without negatively affecting other quality parameters of soluble solids, organic acids, anthocyanins, and phenolics.
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